Eat This Now: Drinking Chocolate

This hot chocolate isn’t Swiss Miss, or even high-end Schokinag. Served in a delicate demitasse cup and made with three different types of the dark stuff, this "drinking chocolate" from Center City’s Naked Chocolate café is far more intense and nuanced than your typical in-from-the-cold cocoa. Popular in the cafés of France and Italy for decades, this

This hot chocolate isn’t Swiss Miss, or even high-end Schokinag. Served in a delicate demitasse cup and made with three different types of the dark stuff, this "drinking chocolate" from Center City’s Naked Chocolate café is far more intense and nuanced than your typical in-from-the-cold cocoa. Popular in the cafés of France and Italy for decades, this decadent ­experience—melted chocolates, sometimes spiced with cinnamon, nutmeg, cardamom, even chipotle, steamed with just a touch of water, and served with fresh whipped cream—could be the city’s next hot drink craze. (Starbucks has already introduced brownie-batter-ish Chantico; this month, Hershey’s debuts make-at-home Cacao Reserve, a fragrant-but-thin version.) But the most devoted chocoholics have already discovered the café’s even richer “sipping chocolate”—pure molten bliss, unadulterated by water or cream.

You May Also Like

Around The Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.